An At-Home BISTRO - Recipe

Ebony, March, 1999 by Charlotte Lyons

In France and other European locations, the small, informal restaurants known as bistros serve easy-to prepare food in generous portions and at reasonable prices. The food is simple, down-to-earth and tasty. If you can't visit one of of the popular European restaurants to enjoy the food and ambiance, you can create part of that experience in your own kitchen. The following recipes will some of the same dishes you'd find in those unpretentious, neighborhood bistros.

CASSOULET

2 tablespoons olive oil
1 pound smoked sausage or turkey
  sausage, sliced
4 cloves garlic, minced
2 ribs celery, sliced
1 medium onion, chopped
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1 14-ounce can low-salt chicken
  broth
  Dash crushed red pepper
1 15-ounce can red kidney beans,
  drained and rinsed
1 15-ounce can Great Northern
  beans, drained and rinsed
1 15-ounce can pinto beans, drained
  and rinsed
1 teaspoon brown sugar
3 green onions, sliced

In large heavy pot or Dutch oven, cook sausage in oil until brown on all side. Remove sausage. Cook celery, onion with thyme and rosemary in drippings until tender. Add broth, crushed red pepper and sausage. Heat to a boil; reduce heat. Cover and simmer for 30 minutes. Add beans and brown sugar, and cook 10 minutes longer. Garnish with sliced green onions.

Yields 8 to 10 servings

SOUR CREAM SALMON WITH ASPARAGUS

8 ounces chopped asparagus
1 tablespoon vegetable oil
1/4 cup diced onion
2 tablespoon diced red bell pepper
1/4 teaspoon white pepper
2 4-ounce salmon fillets
1/4 cup white wine
1/4 cup plain yogurt
2 tablespoons sour cream
1/8 teaspoon salt
4 drops Tabasco sauce

Coat a large skillet with cooking spray; place over medium heat until hot. Add chopped asparagus, onion and bell pepper; cook for 6 minutes, stirring occasionally. Spoon into a bowl; set aside and keep warm. Wipe skillet dry with a paper towel; recoat with cooking spray. Rub white pepper over both sides of salmon; add to skillet. Add white wine, and bring to a boil. Cover, reduce heat simmer for 3 minutes or until salmon flakes easily when tested with a fork. Place salmon on a serving platter, reserving cooking liquid. Spoon asparagus mixture around salmon; cover and keep warm. Bring reserved cooking liquid to a boil, and cook until reduced to 1 tablespoon. Remove from heat; cool slightly. Stir in yogurt, sour cream, salt and Tabasco. Spoon sauce over salmon-asparagus mixture.

Yields 2 servings

BEEF BOURGUIGNONNE SOUP

2 tablespoon vegetable oil
1 pound lean, boneless beef chuck
  cut into 1/2- inch pieces
2 13 3/4- ounce cans beef broth
1 cup Burgundy wine
1 cup water
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
3 cloves garlic, minced
2 medium carrots, sliced
1/4 pound fresh mushrooms, sliced
1/2 pound pearl onions, peeled
1/4 cup water
2 tablespoons cornstarch
2 tablespoon chopped parsley

Heat oil in Dutch oven medium heat. Brown beef pieces (half at a time) about 10 minutes. Pour off drippings. Add broth, wine, 1 cup of water, thyme, marjoram, pepper and garlic.

Bring to a boil; reduce heat. Cover and simmer for 1 hour and 30 minutes, stirring occasionally. Add carrots, mushrooms and onions. Continue cooking for 30 minutes longer Combine the cornstarch with 1/4 cup of water; gradually stir into soup. Cook uncovered, stirring occasionally until thickened, about 10 minutes.

Yields 6 to 8 servings

VEAL FRICASSEE

3 pounds lean, boneless veal, cut into
  1 1/2-inch cubes
2 tablespoons oil
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
2 cups water
1/2  pound mushrooms, quartered
2 cups thickly sliced celery
3 tablespoons all-purpose flour
1/2 cup light cream or Half-and-Half
1 cup shredded Gjetost cheese
1/4 cup chopped parsley
  Hot cooked lice

In 12-inch skillet or Dutch oven, brown veal in oil. Add paprika, salt, pepper and water. Cover and simmer for 1 hour. Add vegetables and simmer for 15 minutes, stirring occasionally. Blend flour and cream. Stir into veal mixture and cook, stirring, until thickened and smooth. Gradually stir cheese. Add parsley. Serve over rice.

Yields 6 to 8 servings

TUSCAN-STYLE LAMB WITH WHITE BEANS

1 pound large, dried lima (butter)
  beans
3 pounds lamb shoulder, cut up in
  large pieces or 3 lamb shanks, each
  cut crosswise into 3 pieces
1 teaspoon olive oil
12 large cloves garlic, peeled and
  sliced
3 onions, peeled and quartered
2 carrots, peeled and quartered
1 cup dry white wine
3 cups chicken broth
1 cup chopped celery, with leaves
2 bay leaves
1 tablespoon dried rosemary,
  crumbled
1 cup shredded Jarlsberg cheese

Rinse beans. Cover with water (about 2 inches over beans) and bring to a boil. Boil 2 minutes. Cover and set aside to soak 1 hour: Drain and set aside (or soak overnight, well-covered with water). Rinse and dry lamb. Heat a heavy 4- to 6-quart pot on high. Brown lamb in olive oil, turning frequently, for 10 minutes. Add garlic, onion mid carrots; continue to cook and stir, about 8 minutes, lifting lamb off bottom of pan to let vegetables cook. Add wine and cook for 3 minutes. Add broth, celery bay leaves and rosemary; cover and simmer 1 1/2 hours. Add beans and shredded Jarlsberg, and continue to simmer 1 hour.